Category: Pizza

pickled mushroom and gruyere pizza

Ingredients 1 lb. pizza dough, at room temperatureunbleached all-purpose flour for rollingolive oil, for brushing1 1/2 cups Pickled Mushrooms with Garlic and herbs (recipe below), drained1 1/2 cups grated Gruyère2 tbs. chopped fresh flat-leaf parsley Nutrition 1,040 CALORIES 46G PROTEIN 115G CARB  42G TOTAL FAT  16G SAT FAT    14G MONO FAT   2G POLY FAT 90MG CHOL  1,850MG SODIUM  5G FIBER DIRECTIONS An unexpectedly delicious…Read More »

fresh spinach and pancetta pizza

Ingredients 1/4 lb. sliced pancetta or smoked bacon (about five 1/4-inchthick slices), cut in 1/2-inch pieces1 ball of pizza dough, refrigerated for at least 8 hoursOlive oil, for brushing the dough1/4 cup thinly sliced scallions (white and light green parts)4 oz. coarsely…Read More »

pizza with prosciutto and arugula

Ingredients 11/4 cups warm water2 tsp. active dry yeast1 Tbs. honey15 oz. (31/4 cups) all-purpose flour11/4 oz. (1/4 cup) whole-wheat flour1 Tbs. saltFor the pizza topping >>>>2 Tbs. extra-virgin olive oil1 clove garlic, minced fine1/4 cup olive oil1/2 lb. mozzarella (preferably fresh),…Read More »

pizza dough

Ingredients 1 lb. (31/2 cups) unbleached bread flour; more as needed2 tsp. sugar or honey11/2 tsp. table salt (or 21/2 tsp. kosher salt)11/4 tsp. instant yeast11/2 Tbs. extra-virgin olive oil; more as neededSemolina flour (optional) DIRECTIONS This versatile dough also works for…Read More »


Ingredients 1 recipe Pizza Dough (recipe p. 34), refrigerated for at least 8 hours Unbleached bread flour or semolina flour, for dusting 1 heaping cup grated low-moisture mozzarella 1 cup filling, such as sliced ham, crumbled cooked sausage, chopped olives, or sautéed…Read More »